Almond Croissant Bites

Closeup of an almond croissant bite dusted with powdered sugar.

These bite-sized almond croissants are a flaky, buttery, sweet treat that you are sure to love! This easy recipe uses store bought puff pastry combined with a simple almond filling baked in a muffin pan. Enjoy these almond croissant bites fresh from the oven or save them for later - they freeze beautifully!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 145kcal

Author Allison Mattina

Ingredients

1 sheet store bought puff pastry half of a 17.3oz package, thawed
1 cup (96g) blanched almond flour
½ cup (104g) light brown sugar packed
½ cup (113g) salted butter softened
1½ tablespoons all purpose flour plus additional for rolling the puff pastry
1 large egg
1 teaspoon pure almond extract
¼ cup (28g) sliced almonds
powdered sugar for garnish

Instructions

Preheat oven to 400°F.
Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract, and a pinch of salt. Mix until just combined, being careful not to overmix. Set aside.
On a lightly floured surface, rollout the puff pastry to an 11x11 square. Cut twenty four 2x2 inch squares. Gently press each square into the cavity of a 24-count mini muffin pan.
Fill each pastry cup with 1-tablespoon of filling. A small cookie scoop works great for this. Press a few sliced almonds onto the top of each.
Bake for 10-15 minutes, until the pastry is golden brown. Place the pan on a wire rack to cool. Remove the pastries from the pan and dust with powdered sugar.

Notes

Serving and storage: Serve warm or at room temperature. Store in the refrigerator for up to 3 days or the freezer for up to 3 months.

Reheating from frozen: Thaw at room temperature and serve at room temp or reheat in a 300°F oven just until warm, not too long or they’ll dry out.

Recipe adapted from Better Homes & Gardens magazine.

Nutrition